Domestic producers' bitter chocolate authenticity determination

The aim of the study is to identify the authenticity of dark chocolate by the fatty acid composition of the lipid fraction. Objectives: to study the nutritional composition of dark chocolate, to study the profile of its fatty acids. The results of identification of the authenticity of three names of bitter chocolate of domestic manufacturers by the fatty acid composition of the lipid fraction are presented. The nutritional composition of all chocolate samples was studied. It was determined that in chocolate Russian the average value indicated in the labeling corresponded only to the amount of protein, the fat content was 7.5 % less, sugar - 15.8 % more. In Babaevsky (elite) products, the amount of lipids was higher than the norm by 4.0 %; sucrose - by 17.2 %; protein - corresponded to the average value. In chocolate Pobeda all indicators were higher than the stated data by 6-7 %. The fractional composition of fatty acids in dark chocolate was investigated in comparison with that of cocoa butter. Russian chocolate contained less (by 9.1 %) polyunsaturated fatty acids and 5 times more trans isomers. In terms of the number of different groups of fatty acids, Babaevsky (elite) chocolate was identical to cocoa butter, with the exception of the level of their trans isomers (3 times more). Bitter chocolate Pobeda favorably distinguished itself by a slightly higher content of polyunsaturated fatty acids (by 6.1 %) and the lowest value of trans isomers against the background of analogs, which was still 2 times more than in cocoa butter. The Rossiysky chocolate contained butyric, nylon, caprylic, capric acids, indicating the presence of milk fat in its composition, which corresponds to the requirements of the product labeling. The fatty acid profile of all chocolate samples made it possible to establish their identity to the composition of the cocoa butter.